Orange Tempeh

When I was in high school, we didn’t really have a traditional cafeteria; instead, we used a college campus’ union where they had tons of food options inside. Between my freshman and sophomore year, Burger King was moved out and in their place came a Panda Express. I wasn’t quite sure how to feel about that, since I loved the Burger King frozen chocolate pies so much. But one taste of Panda Express’ orange chicken and it was love at first bite.

I can’t count how many times I got that order over the next couple of years. Now I sometimes go back and get a little nostalgic just looking at the Panda Express sign. But since gluten and meat are out, Panda Express’ orange chicken is, too. So that inspired me to make my own; if I could make something half as good as their orange chicken without chicken or wheat, I’d be happy. Luckily I think I came upon with something half as good and more.

I used tapioca starch for a corn-free dish I was a little worried it wouldn’t be a good replacement, but it worked exactly the same. It’s something I now keep on hand at all times for gluten-free/grain-free baking and cooking.

Orange Tempeh

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(for 2 servings):

• 1 block of tempeh, cubed
• Juice of 1/2 an orange(about 2 Tablespoons)
• 2 Tablespoons agave, or any sweetener
• 1 Tablespoon soy sauce(or wheat-free tamari)
• 1/2 Tablespoon sesame oil
• 2 teaspoons rice vinegar
• 1/4 teaspoon salt
• 1 teaspoon siracha sauce(optional)
• 1/2 Tablespoon tapioca or corn starch mixed with 2 Tablespoon water

Method

1. In a small dish, mix together the orange juice, agave, soy sauce, vinegar, salt, sesame oil and siracha if using.
2. Pour the mixture into a frying pan and heat over a burner set to medium.
3. When the liquid is hot, add in the tempeh. Brown the tempeh on all sides in the sauce until half the liquid has boiled off, about 5 minutes.
4. Pour the dissolved starch into the pan and mix it around with the tempeh and sauce to thicken up. If the sauce becomes too thick, add a couple tablespoons of hot water into the pan and mix it in until more of the starch has dissolved and adjust it until it forms a coating over the tempeh.
5. Remove from the heat. Serve over vegetables or rice.

This sauce is slightly less sweet and more orange-flavored than Panda Express’, which I like in terms of complexity but not quite fitting for a Chinese take-out craving. You can play with the sweetness and saltiness by adding more sugar or soy sauce and adjust to taste.